Sauteed julienned Summer Vegetables
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 80.3
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 200.8 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.9 g
- Protein: 1.6 g
View full nutritional breakdown of Sauteed julienned Summer Vegetables calories by ingredient
Introduction
makes 4 cups makes 4 cupsNumber of Servings: 4
Ingredients
-
1 tbsp Extra Virgin Olive Oil
.25 cup, red onion, diced
3 Cloves Garlic, minced
8 oz Zucchini, cut into julienne strips (with a mandolin)
8 oz yellow squash, cut into julienne strips (with a mandolin)
4 oz (1 medium) Carrots,cut into julienne strips (with a mandolin)
1 dash Salt to taste
1 dash Pepper, black to taste
Directions
Directions:
Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user MELISSAHNJ.
Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user MELISSAHNJ.